Red Curry Pumpkin Soup
A creamy butternut pumpkin soup spiced up with coconut milk and red curry paste
Servings: 5 servings
Calories: 454kcal
Ingredients
- 1 kg butternut pumpkin
- ½ tbsp coconut oil
- 250 g brown onion- diced
- 2½ tbsp red curry paste
- 2 cloves garlic- minced
- 1 tsp ginger- minced
- 3 kaffir lime leaves
- 250 ml light coconut milk
- 2-3 cups vegetable broth
- 1 kg chicken thighs- diced into 2-3cm pieces
- dried chilli flakes- optional
- toasted pumpkin seeds
Instructions
- Pre-heat the oven to 180°C
- Peel, de-seed and dice the butternut pumpkin into 3-4cm cubes. Place over a baking sheet, and season generously with salt & pepper. Roast for 30-40 minutes or until fork-tender. Remove from the oven and set aside to cool
- Heat a large saucepan over medium-high heat. Heat the coconut oil, then add the onions and cook for 3-4 minutes or until they have softened
- Add the curry paste, garlic, ginger and kaffir lime leaves and quickly fry them for 3 minutes or until the paste starts to spit
- Add the coconut milk, stir to combine well and cook until it starts to bubble
- Add 2 cups of the vegetable broth and the diced chicken thighs. Bring to boil, then turn the heat down to medium and place the lid over the sauce pan. Cook for 7-10 minutes or until the chicken is cooked through
- Once the pumpkin has cooled, puree in a food processor until smooth. Add the pumpkin puree to the saucepan and stir to combine until you achieve a smooth consistency.
- If the soup has become too thick, add a bit of extra vegetable stock. If it is too watery, simmer with the lid off until the soup has thickened to your desired consistency.
- Ladle into serving bowls, add a sprinkle of chilli flakes and toasted pumpkin seeds. Serve warm
Nutrition
Calories: 454kcal
Carbs: 27.7g | Fat: 18.1g | Protein: 46g
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